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Of course Martha Stewart was involved. I spotted the lip balm kit in the Martha By Mail catalog — which belonged to my mother! After one night of obsessive deliberation (think of it! I won’t have to worry about losing my little sticks because I’ll be swimming in the stuff!) I ordered it. It was immediately, irrevocably back ordered. For months and months.

Ask me about how it arrived a full day before I loaded up the moving truck for California.) So in that time Google and I became close friends over the words “lip balm”, lip, balm, gloss, containers, “lip gloss”. Come on now.)I landed at Majestic Mountain Sage, which has the best recipe I have found so far, this one. That’s the one I use (see below for the measurements I use for a smaller batch). This one is great too, especially if you’re looking for something which doesn’t include cocoa butter (some people are allergic) as it is really more of a guideline.

I have also heard people gush over the one with honey in it. But heed the part of the directions that have you stir it while it is cooling, otherwise it’ll separate like, well, like honey and oil mixed together. They sell lip balm jars, lip balm tubes, all the ingredients you’d need, even little lip balm shrink wraps! There are several other suppliers online, check the resources page. I ordered a bunch of stuff from MMS, got some oils and such from Nature’s Bin, cleaned out an old lip balm jar and had at it. By the time the stuff from Martha arrived I was way past the “kit” stage, but the containers are nice. The recipe from included in the kit created a greasy solid.

The recipe from MMS produces something a little softer and glossier which I prefer. Small coincidence, almost all of the ingredients and containers in the Martha kit were, in fact, supplied by MMS. That is how my do- it- yourself obsession became my do- it- without- martha’s- kits obsession.

However, I’m still not happy with the lip balm. I don’t know what is missing, a sort of emollient, heavy, staying- power, wonder ingredient. I myself do not like my balms to be sweet, so honey is out. I have a bottle of jojoba oil that I haven’t tried out yet. As far as flavoring I prefer peppermint essential oil (I overdid the vanilla in the test runs, and still can’t quite stand it). I present what I learned the hard way: set up for melting – pyrex measuring cup in about one inch of watermelting it.

I bought a set of inexpensive utensils I use just for making lip balm and bath bombs, including a pyrex measuring cup I use to melt and mix the lip balm ingredients. I add a small amount of water to a shallow sauce pan, place the measure cup in it and heat on low as I add ingredients. I add the beeswax, shea butter and cocoa butter, and almond oil and let those melt.

Then I add the vitamin e and the coloring and stir in well. Last I add the drops of peppermint oil right before filling the containers, because the oil will evaporate. I use a disposable droppers to fill the containers. I have read about beeswax becoming grainy if you heat it too high, too low, not long enough and too long.

I have yet to get this straight. Honestly though, as long as the balm is for myself or my friends the graininess doesn’t bother me, it melts on your lips. If you are looking to make something to sell you might want to test different techniques to make sure it comes out nice and smooth. Get yourself some droppers. Pouring a hot oil solution into a tiny jar or tube is not fun. Turkey basters just won’t work here.

The disposable droppers from MMS are nice because you can just toss . Also, if you’re making a very small batch (my proportions follow) they can measure out in milligrams what translates poorly as 1/1. You can also find small glass droppers or larger, graduated plastic ones at a drug store. Check around the eye/ear section, or in baby medicines. Be aware however, the oils in the lip balm completely wore off the plastic numbers on my cheap baby medicine dropper. I mean, undiluted orange essential oil can take the finishing off tables. You can clean it while alternatively running it under very hot tap water to keep the balm in a melted state.

Or forget the droppers and pour it. If you spill, let the spill harden, it’s a lot easier to clean that way. Keyhole Radio Software on this page. I bought a little whisk to use, but a toothpick works as well to mixcontainers. It seems like a favorite pastime on the Get. Crafty boards is suggesting lip balm containers. I do not like those snap- lid pillbox types, I find they are not leak- proof, and unpleasant to open.

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For me, having the chance to work on a project in Julia Child’s home in Provence was a dream come true. She’s one of those everyday people (albeit extremely tall) who found stardom in being herself and having a passion for food. She didn’t begin cooking until she was in her 3. PBS TV show, The French Chef.

Her goal was to make cooking accessible to everyone (TV dinners were all the rage when she emerged), as well as acting as an ambassador of sorts for French cuisine. She was a perfectionist in someways, testing recipes over and over for Mastering the Art of French Cooking (co- authored with Simone Beck), but perfectly imperfect in others. One of my favorite TV episodes ever was when Julia and Martha Stewart made a French tower of chou pastries; Martha’s looked impeccable, and Julia’s looked like a child could have made it, but it didn’t matter to Julia with her wonderful sense of humor and distinctive voice. She truly knew how to embrace who she was. As fame found Julia later in life, she was recognized everywhere she went. The modest home she and Paul had in Provence became a refuge for them. The home was referred to as La Pitchoune, or La Peetch for short.

Translation: the little one. It’s located about 4. Nice. The kitchen built by Paul was a replica of her official test kitchen in Cambridge, Massachusetts, complete with tall counter tops. However, the big difference is that there was a more relaxed atmosphere in the south of France.

In Cambridge she kept an ongoing list of every ingredient on hand, but in Provence cooking was more about quality time with friends. Paul was a graphic designer and also created the peg board system for Julia to store her kitchenwares, and more importantly, to know where to put them away. Everything was labeled so it was easy to find.

Julia created “The Black Book” which had everything from plumbing instructions to driving directions. One could argue that at times the information as a bit too detailed.

The dining/living room. Furniture has changed over the years. The bedrooms (not pictured) are most noteworthy for how short the beds look. The home today still contains photos of Julia. The photo on the mantle is of her and Paul. My Life in France is the biography about Julia Child, which was published in 2.

Much of it covers the time she and Paul spent in Paris. It’s a must read for any francofile. Weather in Provence makes for many meals on the terrace. While in Provence, I was able to spend time with Luke Barr, who wrote Provence, 1. La Pitchoune that much more surreal.

Luke’s great aunt was M. F. K. Fisher, a prominent American food writer, and using her diary and old letters, the book recreates the winter of 1. American cooking, including M. F. K, Julia Child, and James Beard connected in Provence. It’s wild to read it and know that he re- created reality through archives. I needed find places that would be Julia- worthy for shopping for food when hosting a dinner party. The 2. 01. 6 Julia would have been best friends with everyone in Valbonne is what I decided.

I spent two weekends there and already was starting to feel like a regular. My first visit to Patisserie Lenoir was magical. I walked inside to see Jean- Jacques Lenoir himself behind the counter and chatting with the locals (foreigners, but clearly regulars). Frodo the yellow lab would stroll in and out, while his owner Fran. Everyone who walked into the shop seemed to know Jean- Jacques and had their own inside jokes. I soaked it all in as I sat inside starring at the impressive (and beautiful) array of pastries in front of me, sipping my tea and eating a slice of quiche.

I couldn’t help but think to myself: Julia would have loved this. Address: 1. 4 Boulevard Carnot. It’s much more local, just through the arches.” Had I not known I was looking for a boulangerie, I never would have found the white tent with a small stairway down into the large kitchen. He bakes between 2. Valbonnais” loaves in the few meter long oven.

They sell so fast there’s a good chance you can get one straight out of the oven too! It was totally normal to see people with five loaves in their hands as they walked around town. Gilbert, the butcher at Boucherie Rondelli. Everyone has personality, and in his case, a butcher with tattoos! But every day of the week there’s incredible produce at Dumanois Primeurs. It’s not often you see such care put into every display. Even their green beans were arranged into rows.

And like most places in town, they close early on Sundays.